PowerPoints
1-1 Careers in Food Service
Welcome to the Restaurant and Food Service Industry (National Restaurant Association Ch 1)
1-2 Food Service Trends
1-3 Education and Training
Professionalism (National Restaurant Association Ch 4)
1-4 Entrepreneurship Opportunities
7-1 Safety Know-How
7-2 Sanitation Challenges
8-1 The Safe Food Handler
8-2 The HACCP System
8-3 the Flow of Food
9-1 The Commercial Kitchen
9-2 Receiving and Storage Equipment
Equipment and Techniques (National Restaurant Association Ch 5)
The Process of Communication (National Restaurant Association Ch 7)
9-3 Preparation and Cooking Equipment
9-4 Holding and Service Equipment
Management Essentials (National Restaurant Association Ch 8)
10-1 Knives
10-2 Smallwares
11-1 Nutrition Basics
11-2 Guidelines for Meal Planning
11-3 Culinary Principles
13-1 Why Use Standardized Recipes?
13-2 Recipe Measurement and Conversion
14-1 Calculating Food Costs
14-2 Managing Food Cost Factors
15-1 How Cooking Alters Food
15-2 Dry Cooking Techniques
15-3 Moist Cooking Techniques
16-1 Enhancing Food
16-2 Herbs and Spices
16-3 Condiments, Nuts and Seeds
Potatoes and Grains (National Restaurant Association Ch 11)
16-4 Sensory Perception
17-1 Breakfast Food Basics
17-2 Meat and Egg Preparation
17-3 Breakfast Breads and Cereals
Building a Successful Career in the Industry (National Restaurant Association Ch 12)
18-1 What is Garde Manager?
18-2 Salads and Salad Dressings
18-3 Cheese
18-4 Cold Platters
19-1 Sandwich Making Basics
19-2 Preparing Hot and Cold Sandwiches
Stocks, Sauces and Soups (National Restaurant Association Ch 6)
21-1 Making Soups
21-2 Hot Appetizers
25-1 Pasta
25-2 Rice and Other Grains
27-1 Bakeshop Formulas and Equipment
27-2 Bakeshop Ingredients
28-1 Yeast Dough Basics
28-2 Yeast Dough Production
29-1 Quick Bread Basics
29-2 Making Biscuits
29-3 making Muffins
30-1 Cookies
30-2 Cakes
30-3 Pies
30-4 Specialty Desserts
Welcome to the Restaurant and Food Service Industry (National Restaurant Association Ch 1)
1-2 Food Service Trends
1-3 Education and Training
Professionalism (National Restaurant Association Ch 4)
1-4 Entrepreneurship Opportunities
7-1 Safety Know-How
7-2 Sanitation Challenges
8-1 The Safe Food Handler
8-2 The HACCP System
8-3 the Flow of Food
9-1 The Commercial Kitchen
9-2 Receiving and Storage Equipment
Equipment and Techniques (National Restaurant Association Ch 5)
The Process of Communication (National Restaurant Association Ch 7)
9-3 Preparation and Cooking Equipment
9-4 Holding and Service Equipment
Management Essentials (National Restaurant Association Ch 8)
10-1 Knives
10-2 Smallwares
11-1 Nutrition Basics
11-2 Guidelines for Meal Planning
11-3 Culinary Principles
13-1 Why Use Standardized Recipes?
13-2 Recipe Measurement and Conversion
14-1 Calculating Food Costs
14-2 Managing Food Cost Factors
15-1 How Cooking Alters Food
15-2 Dry Cooking Techniques
15-3 Moist Cooking Techniques
16-1 Enhancing Food
16-2 Herbs and Spices
16-3 Condiments, Nuts and Seeds
Potatoes and Grains (National Restaurant Association Ch 11)
16-4 Sensory Perception
17-1 Breakfast Food Basics
17-2 Meat and Egg Preparation
17-3 Breakfast Breads and Cereals
Building a Successful Career in the Industry (National Restaurant Association Ch 12)
18-1 What is Garde Manager?
18-2 Salads and Salad Dressings
18-3 Cheese
18-4 Cold Platters
19-1 Sandwich Making Basics
19-2 Preparing Hot and Cold Sandwiches
Stocks, Sauces and Soups (National Restaurant Association Ch 6)
21-1 Making Soups
21-2 Hot Appetizers
25-1 Pasta
25-2 Rice and Other Grains
27-1 Bakeshop Formulas and Equipment
27-2 Bakeshop Ingredients
28-1 Yeast Dough Basics
28-2 Yeast Dough Production
29-1 Quick Bread Basics
29-2 Making Biscuits
29-3 making Muffins
30-1 Cookies
30-2 Cakes
30-3 Pies
30-4 Specialty Desserts